: Filling
1
: Beat sweetened condensed milk, cheese, vanilla, cinnamon and ginger on medium speed until well combined. Beat in melted chocolate. Keep refrigerated until ready to use. Mixture will thicken up and be easy to spread.
: Cake
2
: Preheat oven to 375ºF (190ºC). Grease a 15” x 10” (40cm x 25cm) jellyroll pan. Line with parchment paper and grease the paper.
3
: Beat egg yolks, water, sugar and vanilla on medium speed until light, about 5 minutes. Beat in remaining dry ingredients.
4
: Whip egg whites in a clean separate bowl until stiff but not dry. Fold egg whites into batter. Spread batter evenly over prepared pan.
5
: Bake in preheated oven 13-15 minutes. Immediately dust cake with icing sugar. Invert cake onto clean tea towel, remove parchment paper. Starting from the longer side, roll up cake in tea towel.
6
: Cool on rack.
7
: Unroll cooled cake and spread 2 cups (500mL) filling over cake. Roll up cake. Ice with remaining filling. Refrigerate until ready to eat. Cake can be made and assembled up to 2 days ahead.